What’s for Dinner? Turkey Swedish Meatballs

The other day, I had a hankering for meatballs and pasta, but didn’t want to go the standard spaghetti sauce route again, so I came up with this:

Turkey Swedish Meatballs

 

Turkey Swedish Meatballs

Adapted from Jessica Alba’s Turkey Meatballs & Damn Delicious’ Swedish Meatballs

Ingredients for the meatballs:

2 turkey breast whizzed through a food processor until ground

1 cup of Panko (Japanese breadcrumbs)

1/4 cup finely chopped carrots

  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil

 

Ingredients for the gravy:

1/4 cup unsalted butter
1/3 cup all-purpose flour
  •  
  • 4 cups beef broth
  •  
  • 3/4 cup sour cream
  •  
  • Kosher salt and freshly ground black pepper, to taste
  •  
  • 2 tablespoons chopped fresh parsley leaves

 

Directions:

To make the meatballs: In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.

Meatball ingredients

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Turkey meatballs

  • To make the gravy: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  • The gravy
  • Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  • Serve immediately, garnished with parsley, if desired.

 I had some dregs of dry pasta sitting in the pantry, so I cooked them up to have with these yummy meatballs. I steamed up some asparagus and sliced up some fresh cucumber sprinkled with dill. Yummers!

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